Anguillan Antidote
Experience the Caribbean's first farm-to-table resort--at a summer discount
Farm-fresh cuisine has yet to take off in the Caribbean since most ingredients are still flown in from the United States. But Anguilla's lavish, 93-room CuisinArt Resort & Spa--a Greek Island-inspired hotel from the man behind the eponymous kitchen company--is a notable exception in the region.
Already blessed with a stunning white-sand beach, an elegant pool and a state-of-the-art spa, the property also houses a hydroponic farm that's a draw unto itself. This 18,000-square-foot greenhouse (the Caribbean's first) and its trellised vegetables, bursting lettuce plots and giant herb planters inspire the resort's innovative cocktail menus and French-Mediterranean cuisine--even its spa treatments.
You can bask in an organic garden wrap at the Venus spa ($120), sip a cool cucumber-and-sage martini at the beach bar ($15) or dine on Anguillan lobster rolls with hydroponic ratatouille ($28) at Santorini, the resort's elegant restaurant. You can even swap beach time for a hands-on cooking class ($85), where you'll prepare a three-course lunch based on the farm's bounty.
Granted, this kind of culinary extravagance is expensive to maintain, and CuisinArt's posh beachfront junior suites typically cost $920 per night in high season. You'll save (big) by going now, when the hotel's Smart Summer Stay promotion drops rates to $371 per night (based on a four-night stay) and puts this culinary retreat within the reach of more budgets.
